Roast beef and vegetables with salsa verde

Roast beef and a generous array of roast vegetables are given a lift with the fresh, tart flavours of homemade salsa verde.

INGREDIENTS

Beef topside roast, lean, raw, 800 g

Olive oil spray, 1 spray(s)

Potato, any type, 4 medium potato(s) , peeled and halved

Garlic, 4 clove(s) , skin on

Pumpkin, any type, 300 g , peeled and cut into 3cm chunks

Fennel, 2 bulb(s) , baby fennel,halved

Onion, any type, 4 small , peeled and left whole

Olive oil, 1 tablespoon(s)

Tomato, 5 small , vine-ripened, left whole

Italian parsley, 1 handful(s) , chopped

Basil, 0.5 cup(s) , chopped

Capers, 1 tablespoon(s) , rinsed, drained

Anchovy, canned in oil, drained, 4 anchovy(s) , finely sliced

Garlic, 1 clove(s) , crushed, (for Salsa verde)

Dijon mustard, 1 teaspoon(s)

Red wine vinegar, 2 tablespoon(s)

Olive oil, extra virgin, 1 tablespoon(s) , (for Salsa verde)

INSTRUCTIONS

Preheat the oven to 200°C.

Heat a medium frying pan over high heat. Season the beef with salt and pepper and spray with olive oil. Searon all sides until well browned, then place in a large roasting tin.

Toss the potato, garlic, pumpkin, fennel and onions in the olive oil and arrange around the beef in the roasting tin. Roast for 40 minutes or until cooked to your liking. Remove the beef and set aside to rest, loosely covered with foil.

Add the tomatoes to the roasting tin and return to the oven for 10 minutes or until just cooked.